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Canada: Apple butter

Once upon a time, there was princess named Snow-White. One day, an old lady gave her an apple. Snow-White bit into it and passed out. Moral of the story: never accept apples from old ladies, unless it’s your granny.

In all fairness, maybe Snow-White hadn’t had breakfast and was starving. Still, she could have washed that apple, or even peel it. But no, she didn’t!

She also could have kept it to make something out of it. Our Canadian cousins, for example, make a delicious apple butter.

Canadian apple butter is the lovechild of applesauce (or jam) and butter. It’s creamy, it’s sweet, it can be eaten with a spoon, spread on your breakfast toast, on pancakes, on the bottom of your pie…

I really hesitated before calling this recipe Canadian, because I wasn’t sure that was the case. Also because the English-speaking Internet brought up American recipes that don’t use butter and which caramelise the apples. However, after extensive research on the French-speaking Internet, I was able to conclude that this recipe was a Quebecois specialty, and therefore Canadian. Dear Canadian friends, please do not hesitate to confirm or correct!

Use juicy apples, ideally red ones (such as McIntoshes or Red Chiefs). I used Red Winters, which is what I had on hand.